RECIPE FROM ROLLY'S KITCHEN

PINEAPPLE BRAN MUFFINS

1 Cup All-Bran Cereal
1 Cup All-Purpose Flour
1/2 Cup Granulated Sugar
1 tsp. Baking Powder
1/2 tsp Baking Soda

2 Egg Whites (Large)
1/4 Cup Canola Oil
2/3 Cup Low-Fat Vanilla Yogurt
14 oz. Can of Crushed Pineapples, Well Drained

Stir first 5 ingredients in large bowl. Make a well in centre.

Beat egg whites, canola oil and yogurt in medium bowl until well mixed. Stir in pineapple. Pour into well. Stir until just moistened. Do Not Overmix. Let stand for about ten minutes until cereal is softened. Fill greased muffin cup 3/4 full. Bake at 400 F oven for about 15 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before turning out onto wire rack to cool completely. Makes 12 muffins.

1 muffin: 152 Calories; 5.1g Total Fat (2.8g Mono, 1.5g Poly, 0.5g Sat); 1 mg Cholesterol; 26g Carbohydrate; 2g Fibre; 3g Protein; 113 mg Sodium.

Dave, Please Follow Directions Completely!

A Great Muffin. Enjoy!